Pan-Fried Potatoes (Gamja Bokkeum): Korean Potato Side Dish
Enjoy the classic Pan-Fried Potato (Gamja Bokkeum), a popular Korean potato side dish. This easy recipe offers a versatile and gluten-free banchan perfect for any Korean meal. Ideal for every season!
Ingredients
- 2 medium Yukon potato or 1 large russet potato
- 1 tbsp oil
- 1 clove garlic minced
- 1/2 small onion thinly sliced
- 1/2 small carrot thinly sliced
- 2 green onion thinly sliced
- salt to taste
- pepper to taste
- 2 tsp toasted sesame seeds
Instructions
- Peel off the skin from the potato. Slice a small piece off the side of the potato. This will provide a flat surface for the potato to stand firmly without being wobbly when you slice it.
- Slice the potato about 1/8-inch thickness. Spread the potato slices out like a deck of cards, overlapping with each other, and slice them into 1/8-inch strips. Again, slightly thicker or thinner strips are just fine.
- Rinse the potato strips under cold running water several times to get rid of the potato starch. Drain the potato in a colander to strain excess water.
- Heat oil in a non-stick surface skillet over medium heat, add garlic and stir-fry for 10 seconds. Add the potato strips and coat with garlic oil; stir-fry for 1 minute. Cover the skillet with a lid and let it simmer for 2 minutes over low heat.
- Raise the heat to medium. Add the thinly sliced onion, carrot, and green onion and continue to stir-fry as you season with some salt. Cook until the potatoes are crisp but tender, about 2-3 minutes. Be careful not to stir-fry too harshly, though. You don't want to break the potato strips.
- Lastly sprinkle with toasted sesame seeds and pepper. Serve warm or at room temperature.
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 9mg | Potassium: 345mg | Fiber: 2g | Sugar: 1g | Vitamin A: 891IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg